This dish conveys the grandeur of formal Chinese dinners, but there's nothing intimidating about its preparation. The balance of flavors is sublime, and...
Author: Lillian Chou
Author: Molly Stevens
Author: Susie Fishbein
Author: Bon Appétit Test Kitchen
Author: William Viets
Author: Suzanne Goin
Author: Amy Auburn
A batch of herby rice is a natural partner to peak-season tomatoes. But don't forget about this rice once those tomatoes are gone. Green rice works in...
Author: David Tamarkin
Author: Gina Marie Miraglia Eriquez
Author: Amelia Saltsman
Author: Cheryl Alters Jamison
To make this fresh salad, you'll need the following on hand: olive oil, apple cider vinegar, walnuts, a Gala apple, tart cherries, minced shallots, honey,...
Author: Bon Appétit Test Kitchen
Fingerling potatoes roasted with garlic in a lemon-dill vinaigrette.
Author: Michael Symon
Author: Nina Simonds
Author: Donald Link
Author: Melia Marden
Author: Bruce Aidells
You want to cook the cod at a lazy simmer; it will make all the difference between buttery, flaky fish and rubbery, tough fillets.
Author: Alison Roman
Author: Ian Knauer
Author: Ruth Cousineau
Author: Kitty Morse
Author: Su Mei Yu
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Author: Kevin West
Author: Keith McNally
Author: Noah Bernamoff
Author: Bon Appétit Test Kitchen
Author: Judi Kerr
Score the chicken thighs to deliver more spice and flavor to the meat and encourage quicker cooking.
Author: Bon Appétit Test Kitchen
This is the mother of all kimchi. When Koreans say "kimchi," this is the kind that comes to everyone's minds. Good either fresh or fermented, it goes with...
Author: Cecilia Hae-Jin Lee
Author: Bon Appétit Test Kitchen
Author: Leah Chase
Rich skirt steak begs for an assertive, acidic accompaniment. The tomatillo twofer showcases the fruits different personalities: In the cooked salsa,...
Author: Ian Knauer